QUALITALY 138

Januar y/Februar y 2024 XV MAGAZINE the Arzino valley. Its peculiarity is its preservation in brine for the purpose of maturation. TRADITIONAL DESSERTS AND WINES We cannot conclude our journey without mentioning some of Friuli’s most famous desserts: the well-known tiramisu, prepared for the first time in Pieris - in the Gorizia region - in the Il Vetturino restaurant in the 1940s, and the Gubana, a typical sweet from the Natisone valleys of Udine, in the shape of a snail that is prepared on important occasions such as Christmas, Easter, at weddings and festivals. And let us conclude with the wines. Despite the territory being predominantly mountainous and therefore not very suitable for vines, wines of fine quality, known throughout the world, are produced here. Friuli has always been an area best known for its white wines, but the reds also maintain very high quality standards. One of the best known Friulian whites is Friulano, also known as Tocai. This is joined by Sauvignon Blanc, Pinot Grigio and Bianco, Verduzzo (a local speciality) and Chardonnay. Picolit is a white dessert wine with a high alcohol content, made from the grapes of the same name. Well known is the Ramandolo DOCG, produced from Verduzzo grapes. Among the most renowned reds, we find an interesting expression of Cabernet. A local speciality is Refosco, made from Refosco dal Peduncolo Rosso grapes, and certainly Schioppettino, made exclusively in the municipality of Prepotto, in the province of Udine. PRODUCTS Prosciutto di San Daniele PDO A cured ham from pigs born, bred and slaughtered in 11 regions of Italy, fed according to the rules dictated by the protocol. With an intense aroma and sweet, delicate taste, its colour is a uniform pinkish- red with streaks of white fat. Its tenderness when cut is an essential characteristic, as is its weight, which must not be less than 11 kilograms. It requires a maturation period of at least 12 months, of which not less than 8 months of natural ageing. Borlotti beans from Carnia They have an oval, almost round shape, with red to purplish mottling and streaks, and are excellent for dry grain production. Their pods vary from 20 to 22 cm. And inside there may be 8 or 9 seeds. Thanks to the particular climate and the composition of the soil in which they are grown, they possess an intense flavour and the right consistency for the preparation of traditional Friulian soups. The producing areas and farms are all located in Val Chiarsò and Carnia in the province of Udine. The Rose of Gorizia A variety of radicchio from the Gorizia area recognised as one of the Friuli and Giuliani Traditional Food Products and as a Slow Food Presidium. It belongs to the chicory family and is either deep red or red with pink hues, depending on the type. The leaves are broad and arranged in the shape of an open rose. The flavour is slightly bitter, unlike Veneto radicchio, and its texture is crunchy. The variety of the Rosa di Gorizia with the most delicate taste is called Canarino and is probably obtained from a cross with the blond chicory from Trieste. This type has yellow foliage and an even sweeter taste. Its history dates back to the Habsburgs, but the first written sources appeared in the book ‘Gorizia - the Nice of Austria’ of 1873 by Baron Carl von Czoerning- Czrnhausen. RECIPES __________________________________ Panade Friulana One of the dishes of Friuli’s poor cuisine. Tasty and simple, it is a soup made from stale bread, seasoned with butter and grated cheese, which in Friulian dialect is called panada . Ingredients: 400 g stale bread pieces, 250 g grated Parmesan cheese, fennel seeds, 80 g butter, salt and pepper. Procedure: Put the coarsely chopped stale bread into a high saucepan, add the fennel seeds, a pinch of salt and cover with water, bring to the boil and cook over a low heat until the bread is reduced to a pulp. Then add the butter or extra virgin olive oil, grated cheese and pepper and continue cooking for another five minutes, stirring gently before serving hot, sprinkling more grated cheese to taste. Frico Frico is a Friulian dish, a potato and cheese pie characterised by a crispy crust on the outside and a soft, tasty heart. Ingredient s 500 g Montasio cheese of various ages, 500 g red potatoes, 1 tablespoon extra- virgin olive oil, salt, pepper. Preparation: First wash and peel the potatoes, dry them and grate them with a coarse-hole grater. Then grate the cheese the same. Heat the oil in a large frying pan and add the potatoes. Stir and cook over a gentle heat for 10-15 minutes until soft. Then add the cheese, salt and pepper and stir very well so that the ingredients are evenly mixed. Continue cooking over medium-low heat and stir occasionally. When the cheese has completely melted, turn up the heat a little and cook like an omelette until a nice golden crust forms on the bottom. Now turn the frico, with the help of a plate or a lid, and cook the second side until the same crust forms. Transfer the frico onto a plate and serve immediately, piping hot and cut into slices.